Source: dLife

A smooth and delicate cream cheese and lemon cheesecake topped with delicate meringue.

Servings

1 Crust, pie, graham cracker, ready to use (Any kind of frozen or homemade 8-inch pie crust)
24 oz fat free cream cheese , softened (3-8 ounce packages)
4 raw egg yolks
0.67 cup fresh lemon juice
2 tbsp white all purpose flour
1 cup sugar
0.33 cup cornstarch
0.67 cup cold water
2 tsp grated lemon rind
4 egg whites
0.25 tsp cream of tartar
0.33 cup powdered sugar

1 Prepare pie crust; bake as directed. Let cool.
2 Using electric beaters, combine cream cheese and egg yolks. Beat in lemon juice and flour until smooth.
3 Combine sugar and cornstarch in a pot and whisk in water and lemon rind. Heat over medium heat, whisking continually until boiling. Boil 1 minute, stirring continually. Take off of heat and mix in cheese mixture, stirring until fully combined. Spoon hot mixture into crust.
4 Whip egg whites and cream of tartar until foamy. Beat in powdered sugar, beating to form stiff beats. Spoon meringue over top of pie spreading evenly. Bake at 425 degrees F 10 minutes or until lightly browned. Let cool. Chill at least 4 hours before slicing.

Be sure to chill before serving because the filling is very soft.